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Are you an electric cook? An electric cook has a cupboard or pantry full of small electric appliances. We cook with them, count on them to short-cut kitchen time and techniques and to make full course meals with the speed of lightening––almost. We have electric blenders, small and larger food processors, both hand and heavy duty mixers, electric toasters, waffle irons, skillets, wok, griddle, crockpots (or slow cooker), coffeepot, knife sharpener, microwave, a hot plate to use when there aren’t anymore burners on the stove when cooking for a bunch of people, or to take camping to plug in outside the camper to save on bottled gas (like we do). Might as well use the campground electricity as long as you’re paying for it (cheap Charlie, Alice). And, yes, I do have all of these small appliances and use them quite regularly.

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So, today it’s recipes using some of these appliances when preparing meals. Let’s use the crockpot and an electric skillet to make a good sandwich filling for a hot summer day. Add fresh fruit, veggies and a dip, perhaps some chips and you’re all set for an outdoor meal.

CROCKPOT BBQ BEEF

2-1/2 lbs. beef round steak, cut into thin strips (partially freeze beef for easier slicing)

2 T. lemon juice

3/4 c. ketsup

1 t. worcestershire sauce

1/2 t. pepper

1 t. prepared mustard

1 small onion, diced (about 1/3 c.) or you can use green onions sliced

1/4 c. water

2 T. brown sugar (you can use the new brown sugar sweetener)

1/2 c. thinly sliced celery

Quickly brown meat strips in skillet with about 1-2 T. canola or vegetable oil. Transfer to 3-1/2 to 4 quart size crockpot.

In a small bowl, combine rest of ingredients and add to meat; stir to combine ingredients. Cook on low for five hours or until meat is tender.

Serve on hamburger buns and for easier eating for kids, use hot dog buns. Makes enough for 8-10 buns, depending on if you use small or large buns.

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And, a quick, easy dessert using the microwave.

FRUIT CRISP

1-29 oz. or 2-15 oz. cans sliced peaches, sliced pears, apricot halves or fruit cocktail, drained well, save the juice

1/4 c. packed brown sugar (can use brown sugar sweetener)

1/4 c. reserved fruit juice

3/4 c. flour

1/2 c. quick oats

1/2 c. chopped nuts

1/4 c. sugar

1/2-1 t. cinnamon

1/2 t. salt

one 3 oz. pkg. vanilla pudding mix (NOT INSTANT)

1/2 c. butter or margarine, melted

Combine first three ingredients in a glass 8x8 inch baking dish; set aside.

In a bowl, combine next seven ingredients, mixing well. Add melted butter to dry ingredients, blend with pastry blender or fork until mixture is crumbly. Sprinkle over fruit. Cook in micro for 15 minutes, turning 1/4 turn every five minutes if you don’t have an automatic turntable in the micro. Serve warm (not hot) with ice cream or whipped cream. Makes six servings.

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And, a quick and easy saucy beef and veggie combo, cooked in the electric skillet or wok.

SKILLET BEEF TERIYAKI

1 lb. top beef round steak, partially frozen, cut on the bias into thin strips

1 T. canola or olive oil

3 c. loose-packed frozen mixture of broccoli, french-style green beans, onions and red peppers

1/3 c. purchased teriyaki sauce

Preheat large skillet or wok over high heat. Add oil, stir-fry frozen vegies for 3-4 minutes or till crisp-tender. Remove veggies from skillet.

Add half of the beef to the hot oil (add more oil if needed). Stir-fry 2-3 minutes or till done. Remove cooked beef. Repeat with rest of beef; when cooked add cooked beef to skillet. Stir in teriyaki sauce and veggies. Heat until hot. Serve over cooked white or brown rice (brown rice is better for you). Makes four servings.

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On these warm summer days it seems like cold beverages are always welcomed. This recipe uses a blender or food processor. Why not serve something besides pop or kool-aid, like a fruity smoothie (much better for you than the other stuff).

ROSY FRUIT SMOOTHIE

1/2 c. strawberries, fresh or frozen

1 medium banana, cut in chunks

1 c. orange juice concentrate from a 12 oz. can, not diluted into juice

1 c. water

2 T. sugar (can use sugar substitute but use 1-1/2 T.)

1 c. ice cubes

Blend all ingredients, except ice cubes, until smooth. Add cubes and blend till smooth.

NOTE: Use the remaining orange juice concentrate for juice, measuring the leftover concentrate and to this amount add three times the water, as in 4 oz. orange juice to 3/4 c. water. Make sense? I make this smoothie and it’s delicious. Makes two large or four medium glasses (4 cups).

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And, another smoothie . . .

WATERMELON

STRAWBERRY SMOOTHIE

1-6 oz. container lemon nonfat yogurt

2 c. cubed, seeded watermelon

1 pint fresh strawberries, washed and stems removed

1 medium banana, cut in chunks

In blender or food processor, process all ingredients until smooth and frothy. Serve immediately. Makes four servings.

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Thought for the day: It’s vacation time, right? The ideal length of a vacation is just long enough to be missed, but not long enough for anyone to discover how well they can get along without you.

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